Sunday, 25 December 2011

Apple Pie - using a lattice structure crust

i'd finally realized one of Dear's request! 

i'm glad i took an extra effort to make the pie crust from scratch instead of buying readymade frozen pie crust. 

Apple Pie 

Pie Crust (adapted from - for recipes that need double pie crusts 


2 1/2 cups --------------- all-purpose flour
1 cup --------------------- unsalted butter, cubed, frozen
1 tsp ---------------------- salt
1 tsp ---------------------- sugar
6 tbsp -------------------- ice-water


1. in a large mixing bowl, mix well flour, sugar and salt
2. cut in butter. mix until mixture resembles coarse meal
3. add ice-water 1 tbsp at a time until mixture just begins to clump together. do not over add water
4. remove dough from the large bowl and place in a mould on a clean surface. gently shape the dough mixture into 2 disks, work the dough enough just to form the round disks; do not over-knead
5. sprinkle a little flour around the disks and wrap each disk in plastic wrap. refrigerate for at least one hour and up to 2 days
6. remove one disk from refrigerator. let it sit at room temp for about 5-10mins and roll out on a well-flour surface into a 12-in circle (1/8-in thick).
7. carefully transfer the rolled-out dough onto a 9-in pie dish. gently press the pie dough down so that it lines the bottom and sides of pie dish. using a pair of scissors, trim the dough to within 1/2-in of the edge of the pie dish
8. add pie filling
9. roll out the second dough, as before, gently place pie dough on top of filling. pinch top and bottom of dough rounds firmly together. design the sides as you wish. (after rolling out the second disk, i cut it into strips)
10. score top of the pie with four 2-in long cuts

Apple Pie Filling (adapted from


115g --------------------- unsalted butter
2 tbsp -------------------- plain flour
60ml --------------------- water
100g --------------------- white sugar
110g --------------------- packed brown sugar
8 Granny Smith apples - peel, cored and sliced


1. preheat oven to 220degC
2. melt butter in a saucepan. stir in flour to form a paste. add water, sugars, and bring it to a boil. reduce heat and simmer...
3. place the bottom crust in pie dish. fill with apples, mounted slightly. cover with a lattice work crust.
4. gently pour the sugar-butter liquid over the crust, very slowly so that it does not run off
5. bake in the preheat oven for 15min
6. reduce the temp to 175degC and continue baking for 45 min until apples are soft

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